Grilled Skirt Steak Tacos with Roja Salsa

Name: Grilled Skirt Steak Tacos with Roja Salsa
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 teaspoons ancho chile powder; 4 ripe avocadoes; 8 corn tortillas; 425 grams fire roasted diced tomatoes; 3 cloves garlic, smashed and peeled; 6 servings Shredded iceberg lettuce; 1 jalapeno pepper, chopped; 1 Juice of lime; 3 Juice of limes; 6 servings Kosher salt and freshly ground black pepper; 2 Tbsps olive oil; 1 onion, chopped; 2 plum tomatoes, chopped; 1 poblano pepper, seeded and chopped; 6 servings Chopped Roma tomatoes or mild store-bought tomato salsa; 6 servings Shredded Cheddar; 794 grams skirt steak, trimmed of excess fat, cut in half; 59 milliliters sour cream; 6 servings Sour cream; 59 milliliters chopped white onion

Grilled Skirt Steak Tacos with Roja Salsa might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free recipe has 761 calories, 44g of protein, and 50g of fat per serving. If you have ancho chile powder, cheddar, kosher salt and pepper, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes about 2 hours and 10 minutes. This recipe is typical of Mexican cuisine.

Instructions

Watch how to make this recipe.

Heat a large skillet over medium heat. Once hot, add the olive oil and saute the garlic, onions and peppers until soft and lightly browned, about 8 minutes.

Ingredients you will need

Olive Oil

Peppers

Garlic

Onion

Equipment you will use

Frying Pan

Add the chili powder, and some salt and pepper and stir until fragrant, about 1 minute.

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Salt And Pepper

Chili Powder

Add the diced tomatoes with their juices and 1/2 cup water and simmer on low for 10 minutes. Season the mixture with a big pinch of salt and healthy grind of black pepper.

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Black Pepper

Tomato

Water

Salt

Let cool.

Add the cooled tomato mixture and the lime juice into a food processor or blender and pulse a few times, keeping some of the texture.

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Lime Juice

Tomato

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Food Processor

Blender

Remove and reserve 1/2 cup of the salsa for serving.

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Salsa

Add the remaining salsa to a 13-by-9-inch casserole dish.

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Salsa

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Casserole Dish

Add the skirt steak and flip to make sure it's well coated. Cover with plastic wrap and place in the fridge for at least 1 hour, or up to

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Skirt Steak

Wrap

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Plastic Wrap

Preheat a grill to medium-high heat. Take the steak out of the refrigerator and bring to room temperature while the grill is heating.

Ingredients you will need

Steak

Equipment you will use

Grill

Once the grill is hot and ready, remove the steak from the salsa marinade and shake off any excess. Grill for 4 minutes on each side for medium. Rest for 10 minutes. Wrap the corn tortillas in aluminum foil and heat on the grill until warm and soft.

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Corn Tortilla

Marinade

Salsa

Shake

Steak

Wrap

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Aluminum Foil

Grill

To serve, slice the steak into 4-inch sections, and then slice into 1/4-inch-thick slices across the grain.

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Grains

Steak

Serve the sliced steak in the warm corn tortillas, topped with the reserved salsa and Guacamole.

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Corn Tortilla

Sliced Steak

Guacamole

Salsa

Cut the steak into smaller bite-size pieces. In place of the salsa, top the tacos with chopped Roma tomatoes or purchase a mild store bought red salsa. Top kid's tacos with shredded Cheddar, sour cream and shredded iceberg lettuce.

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Shredded Cheddar Cheese

Iceberg Lettuce

Roma Tomato

Sour Cream

Salsa

Steak

Pit and peel the avocados.

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Avocado

Place the avocados in a bowl and mash with the lime juice, onions, sour cream and a big pinch of salt and pepper. Fold in the tomatoes and serve.

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Salt And Pepper

Lime Juice

Sour Cream

Avocado

Tomato

Onion

Equipment you will use

Bowl

Equipment

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is La Jota Howell Mountain Merlot. It has 4.2 out of 5 stars and a bottle costs about 99 dollars.

La Jota Howell Mountain Merlot

#37 Wine Spectator Top 100 of 2019The 2016 La Jota Merlot encompasses all that is mountain Merlot with a structure to relish. Notes of espresso, dark chocolate, and toast follow ripe blackberry, minerality, and weight on the palate.